This is great for breakfast. To spice it up, mix in some chopped peppers, serve it with salsa, or sprinkle some shredded cheese on top. Make sure to use a very well-seasoned skillet. The skillet must be very hot when you put the egg-coated potatoes back into it. The hot skillet will cook the eggs quickly and help prevent them from sticking.
Serves: 4Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy
- ½ cup olive oil
- 1 lb. russet potatoes, peeled and chopped
- 1 medium onion, peeled and chopped
- 5 large eggs
- ⅛ tsp. salt
- ⅛ tsp. ground black pepper
- Place a skillet over medium-high heat. Once it is warm add the oil. Add the potatoes and onion. Cook for 20 minutes, folding the mixture every other minute. The potatoes should be soft, but not brown.
- Place a colander in a bowl to catch the oil. Pour the potatoes into the colander and let them drain for a few minutes.
- Crack the eggs into a large bowl. Whisk in some salt and pepper. Stir the drained potato mixture into the eggs.
- Place 1 tablespoon of the oil into the skillet over medium heat. Once the skillet and oil are hot add the egg and potato mixture. Reduce the heat to medium-low. Shake the pan frequently to keep the mixture from sticking. Cook for 8–10 minutes or until the edges are cooked but the center isn’t cooked through.
- Place a large plate on top of the skillet and invert the pan to remove the potato mixture. Place a tablespoon of oil into the pan and slide the potato mixture into the skillet with the cooked side up. Cook for 3 minutes. Slide the tortilla onto a cutting board and cool for 10 minutes. Cut into wedges and serve with more salt and pepper.